Food and water management

Duration 2 Days Pricing 390 euros

This course will take you through the techniques of cooking on board a sailing boat and especially on long voyages, far from any supermarket. Optimisation is the key

Courses info

Objective

YOUR COMPLETE AUTONOMY:
We will give you all our techniques (a fusion of our experiences between our round-the-world sailing and special army units), tricks, anecdotes, so many assets that will make you gain security, comfort, energy saving, time and money for your long trips

At the end of this course, you will know how to organise, prepare and manage your food and water for long crossings, with or without a fridge

TOPICS

METHODS

This Course will be taught with use of theoretical and practical exercises. The lectures will be conducted on the boat and around a boat

Lessons

Establish a replenishment plan throughout the stopovers (locations, climate, budget, holidays, traditions)
Know your sailing plan (period, crew, budget)
Make a plan for the boat's storage (location, totes, hammocks)
Dispatch supplies intelligently (according to cost, weather, length of trip)
Prepare and mark canned goods, waterproof cans, repackage flour, rice, pasta, lentils, etc. (beware of weevils, cockroaches, moths)
Schedule purchases: first the bulk items (toilet paper/bin liners, etc.), then the "dry" items (pasta, sugar, semolina) and finally the fresh items
Choose and store your "fresh": vegetables/fruit (hammocks), meat (butter method, eggs, dried meat, dried tuna, dried bananas)
Canning and jams (tips on lemon/apple seeds etc.)
Managing food / meals on board
Bread management and the basics of bread and traditional yeast
Preparation of mint/ ginger/ lemon syrups for the comfort of the children
Preparation of yoghurt and management of yeast
Use of fresh water on board at anchor/on crossing

WHERE WE ARE ?

At the bottom of the page, our current location, an opportunity for you to combine training with travel (please contact us for information on accommodation)